Time: 25 min.
Complexity: easily
Servings: 4

Butter is a unique ingredient that enhances any dish no matter where it's added. It even adds a touch of flavor to a vegetable as challenging as Brussels sprouts. To ensure truly delicious Brussels sprouts without the bitterness, core them and cook only the green leaves. After blanching, toss the sprouts with toasted butter and spices, then drizzle with lemon. The toasted butter imparts a light, creamy, nutty flavor and makes a wonderful accompaniment to any meat dish.

Ingredients:

• 700 g Brussels sprouts, core removed, leaves removed
• 4.5 liters of salted boiling water
• 3 tbsp (45 g) butter
• 1 tbsp. cumin
• A pinch of crushed black pepper
• A pinch of salt
• Juice of half a lemon
• Dill

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Brussels sprouts, brown butter, lemon juice, black pepper, caraway, dill

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Preparation:

Step 1
• Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for about 1 minute, until bright green.
Step 2
• Place butter, cumin, and ground black pepper in a saucepan. Fry the butter until browned.
Step 3
• Add the scalded Brussels sprouts to the fried oil and toss to coat completely. Season with salt, sprinkle with dill, drizzle with lemon juice, and serve.

Votes: 4